Stuffed Lachcha Paratha (Flaky & Layered Stuffed Flat Bread - Punjabi style)

    

          These yummy flaky, crispy and layered stuffed Parathas are a perfect breakfast menu. In fact, they can be had any time of the day or can be packed as a lunch box meal too. The preparation is a little bit time consuming, but it is worth all the effort. These parathas can now be made easily at home minus the oodles of fat. 

          There are many methods of preparing these flat breads. I stuffed with chopped spring onion, coriander leaves, chaat masala, sesame seeds and chili flakes. These shallow fried flat breads can be relished with any side dish, pickle, yoghurt or butter. So check out the step by step pictorial recipe to prepare it.

         

• 1 cup Atta (whole wheat flour)
• salt to taste
• 1 tbsp. + 1 tsp. oil to knead
• oil to shallow fry

Stuffing - 

• 1/2 cup spring onion, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. chaat masala 
• 1 tsp. red chili flakes 
• 1 tsp. sesame seeds

         In a bowl sift the Atta and salt. Add 1 tbsp. oil and mix well to resemble bread crumbs. Knead a firm dough with required quantity of water. Leave aside to rest for 15-20 minutes.

         Drizzle a tsp. oil and knead again for a minute or two. Now divide the dough into equal portions. 

         Take each portion and roll out into a chapatti by dusting some flour. Make similar chapattis with rest of the dough and keep aside.

         Take one chapatti and brush with some oil. Then sprinkle some flour on it and some of the stuffing. Cover with another chapatti and seal the edges. 

         

          Now cut vertical lines an inch apart. Fold it from one end to the other like a Swiss roll.

          Flatten it and lightly roll out again into a bigger circle by dusting some flour. Make similar parathas with the remaining dough and stuffing.

         Heat a tawa / griddle and shallow fry each rolled parathas on both sides by drizzling some oil over it and around the edges.

         Drain on a kitchen towel. Fry the rest of the parathas in the same way. Serve them hot with any pickle, yoghurt, any side dish or butter.

                                  Divide the dough into equal portions. 

                      Make chapattis with the dough by dusting some flour & keep aside. Take 

                      one chapatti & brush with some oil. Sprinkle some flour on it & some of 

                      the stuffing. Cover with another chapatti & seal the edges. 

                       Cover with another chapatti & seal the edges. Flatten it & lightly roll out

                       again into a bigger circle by dusting some flour.

                      Cut vertical lines an inch apart. Fold it from one end to the other like a 

                      Swiss roll.

                                  The Swiss roll.

                        Flatten it & lightly roll out into a bigger circle by dusting some flour. 

                        Make similar parathas with the remaining dough and stuffing.

                        Heat a tawa & shallow fry them on both sides by drizzling some oil over

                        it and around the edges.

                             Serve them hot with any pickle, yoghurt, any side dish or butter.

Spring Onion Mutton Curry

 

            This is for all hardcore meat lovers. If you are in the mood to try out something new and interesting, then check out this absolutely delicious Mutton curry. I cooked with some spring onion, which is the star ingredient in this recipe.

            It was my first try and it turned out just amazing. This is a great party recipe apt for any special occasions. Enjoy it with naan, tandoori roti, roomali roti, jeera rice or plain biryani for a sumptuous meal. So check out an step by step pictorial recipe to prepare this delicacy. 

           This recipe is very easy as I kept it very simple in four easy steps - marination, simmer, pressure cook and a final simmer. 

          The spices used in this recipe is very much the same that goes into preparing a normal mutton curry, The only exception is of course the use of spring onion. 

          The cooking medium in this recipe is mustard oil, my favorite. However, you can try with any other oil if you wish. 

Marination - 

• 600 gms. mutton with bones, curry cut
• 1/2 cup yoghurt
• 1 tbsp. ginger-garlic paste
• 1 tbsp. tomato paste
• 2 tbsp. fresh grated coconut
• 1 tbsp. mustard oil
• salt to taste
• 2 tbsp. red chili powder
• 1 tsp; turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. kasuri methi, crushed

Other Ingredients - 

• 4 tbsp. mustard oil
• 2 bay leaves
• 3-4 green cardamoms 
• 5-6 cloves
• 1" cinnamon stick
• 1 cup spring onion (white part), chopped
• 3 cups spring onion (green part), chopped
• handful of coriander leaves, chopped

          Marinate the mutton with all the mentioned ingredients overnight or for a minimum of 3 hours. 

          Heat oil in a pan / kadai and temper with bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Add the white part of the spring onion and sauté till light brown. Then add the marinated mutton and stir fry till it is well browned and the oil starts to separate. 

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Once the pressure releases, transfer the contents back to the pan and add the green part of the spring onion and coriander leaves. 

          Mix well and simmer till the gravy thickens to a desired consistency. Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti or any Indian flat bread. 

                                  Marinate mutton with all the ingredients overnight. 

                        Heat oil & temper with bay leaves, cinnamon, cardamoms & cloves. 

                        Sauté for a few seconds. 

                             Add the white part of the spring onion & sauté till light brown. 

                                  Add the marinated mutton.

                                  Sauté till the oil starts to separate. 

                                  Add 1 cup water.

                          Pressure cook for 15-20 minutes on a low flame after the first whistle. 

                     Transfer the contents back to the pan & add the green part of the spring 

                     onion and coriander leaves. 

                          Mix well & simmer till the gravy thickens to a desired consistency. 

                      Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti or

                      any Indian flat bread. 

Spring Onion Dal

          A simple dal-chawal is my ultimate comfort food. So here I prepared spring onion dal. There is nothing fancy about this dal. It is just a simple homemade style lentil preparation made with some spring onion and tuvar dal (pigeon pea lentil). 

          It is cooked with few basic ingredients that is easily available in the kitchen. This yummy side dish goes absolutely well if paired with any form of rice preparation or Indian bread for a wholesome meal. So check the step by step pictorial recipe to prepare it. 

• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 2-3 bunches of spring onion, chopped 
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tbsp. red chili powder
• 1 tsp. sambar powder
• 1 tomato, chopped
• 1 tsp. coriander leaves, chopped

          Pressure cook the soaked lentils along with the chopped spring onion and turmeric powder in 1 & 1/2 cups water for 5-6 whistles.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the onion, curry leaves, ginger, garlic and asafoetida. Saute till light brown. 

          Add red chili powder, sambar powder and coriander powder. Mix everything well and add the tomatoes. Stir fry till it is mashed. 

           Now add the boiled dal and salt. Simmer on a low flame for 4-5 minutes. Switch off the flame and serve, garnished with coriander leaves. 

                      Pressure cook soaked lentils along with chopped spring onion & turmeric
                      powder in 1 1/2 cups water for 5-6 whistles.

                      Heat oil & temper with mustard seeds. Then add onion, curry leaves, 
                      ginger, garlic & asafoetida. Sauté till light brown. 

                       Add red chili powder, sambar powder & coriander powder. Mix well.

                       Add the tomatoes. Stir fry till it is mashed. 

                      Add boiled dal & salt. Simmer on a low flame for 4-5 minutes. 

                                Serve, garnished with coriander leaves. 

Salatet Batata (Potato Salad - Lebanese Style)

          This yummy Lebanese style salad is not only healthy but very easy and simple to dish out. You can serve it as a salad, an appetizer or as a light meal, accompanied with some baked or grilled delicacy. This sumptuous one-pot meal is anytime welcome. So go ahead and give it a try and relish it with your family and loved ones. 

• 1 potato, boiled & cubed
• 1 tomato, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 capsicum, chopped
• 2 stems of spring onion, chopped
• 2-3 tbsp. mint leaves, chopped
• 2-3 tbsp. parsley, chopped (I added coriander leaves)
• pinch of salt
• 1 tbsp. olive oil
• 1 tsp. lemon juice

          In a bowl, combine all the above mentioned ingredients. Transfer to a serving dish and serve as an appetizer, snack or as an accompaniment to some barbecue meat.

Whole Masoor Dal Cheela (Whole Red Lentils Crepes)

          Enjoy some delicious and nutritious Cheelas / Pancakes made out of whole masoor dal (red lentils). I have also added some chopped spring onion and carom (ajwain) seeds for some added flavour. They can be served with chutney, pickle, any side dish and a paneer stuffing which is optional. 

          Masoor Dal is a power house of proteins, iron and fibre. Hence these cheelas are healthy, low in fat and tasty too. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. So check out an easy step by step pictorial recipe to prepare it.

• 1 cup whole masoor dal (red lentils), soaked overnight
• 1 cup spring onions chopped
• 1" ginger
• 2 green chilies
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1/4 tsp. asafoetida
• 1/2 tsp. carrom seeds (ajwain)
• 1 tbsp. lime juice
• oil to shallow fry

          Grind the dal along with ginger, green chilies and some water till smooth. Add all the rest of the ingredients (except oil) and mix well. 

          Adjust water accordingly. The batter should be of pouring consistency, just like a dosa batter. Keep aside for 15-20 minutes.

          Heat a non-stick tawa / griddle and drizzle some oil. Sprinkle some water and after it sizzles off, wipe dry with a kitchen towel.

          Now pour a ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any with any side dish, chutney or pickles. 

                           Grind dal with ginger, green chilies & some water till smooth. 

                                 Add rest of the ingredients (except oil) & mix well. 

                                 Keep aside for 15-20 minutes.

                   Heat a non-stick tawa & pour a ladleful of batter & spread into a circle. 

         

                          Cook one side till done. Then flip it over & cook the other side too. 

                                  Relish with any with any side dish, chutney or pickles.